In this recipe, we’re skipping the barbecue sauce and using a marinade to pack these grilled pork steaks with unexpected flavor. I use black vinegar, which is common in Asian markets and keeps things light, but you can substitute balsamic vinegar for a similar flavor or apple cider vinegar for a more classic approach.
Grilled Pork Steaks with Rosemary-Sage Finishing Sauce
Serves | 4 |
Grilled Pork Steaks
- ¾ cup olive oil
- ⅓ cup Chinese black vinegar
- 3 to 4 cloves garlic, smashed
- 2 to 3 sprigs fresh rosemary
- 2 tsp kosher salt
- ¼ tsp whole allspice berries
- ¼ tsp chile flakes
- 4 pork steaks, at least 1 inch thick
- freshly ground black pepper
Rosemary-Sage Finishing Sauce
- 6 Tbsp ghee
- 6 to 8 fresh sage leaves
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
| Preparation – Grilled Pork Steaks | In a medium bowl, whisk oil and vinegar together; stir in garlic, rosemary, salt, allspice berries and chile flakes until combined. Add pork steaks to a wide, shallow dish and pour marinade over top; flip steaks until coated. Tightly cover dish; marinate pork steaks in refrigerator, 4 to 6 hours.
Remove marinated pork steaks from refrigerator and bring to room temperature prior to grilling. Meanwhile, prepare grill for indirect heat by shifting coals to one side. Remove steaks from marinade, place directly over coals and sear, 3 to 4 minutes. Flip and sear, 3 to 4 minutes. Transfer steaks to the other side of the grill for indirect heat; cover grill and cook, keeping heat at approximately 300°F and turning steaks occasionally, 30 minutes or until thermometer registers 145°F. Remove, loosely tent with foil and let rest, 5 minutes.
| Preparation – Rosemary-Sage Finishing Sauce | While steaks are resting, heat ghee in a medium saucepan over medium heat. Stir in remaining ingredients and cook until fragrant, 2 to 3 minutes.
| To Serve | Divide steaks onto plates; divide finishing sauce over top. Serve immediately.